Slow Cooker Rigatoni Chicken Alfredo
Rigatoni pasta, chicken, and Parmesan cook together in a creamy Alfredo sauce right in the slow cooker so you can set it and forget it until dinnertime.
Ingredients
- 2 to 2 ½ lb boneless skinless raw chicken breast tenders (or thin-sliced chicken breasts)
- 2 c heavy cream
- 1 ½ c chicken broth or stock low sodium recommended
- ¼ c butter sliced (unsalted recommended)
- 8 oz cream cheese cubed
- ½ t Italian seasoning
- ½ t salt
- ¼ t black pepper
- ¼ t garlic powder
- 1 lb uncooked rigatoni pasta
- ½ c freshly grated Parmesan cheese
- Optional: chopped fresh parsley for garnish
Instructions
- Place chicken meat in a large slow-cooker. Slowly add in the heavy cream and chicken broth. Add butter, cream cheese, Italian seasoning, salt, pepper, and garlic powder.
- Cover and cook on high for 3 hours or low for 5 hours, until chicken is cooked through and tender.
- Remove chicken and place on a plate. Whisk the sauce in the slow cooker until smooth. Shred chicken with forks and return to the slow cooker.
- Stir in rigatoni and Parmesan. Cover and cook on high for 30 minutes, checking after 20 minutes, until pasta is just tender.
- Serve hot with parsley if desired.
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